Wasn't hunting last weekend so figured I'd do some yard work with the wife & do a little cooking, just thought I'd share.
Put on a 17.25 lb packer trimmed down to 13.5. Salt & pepper, mesquite wood, low & slow. Cooking on my pit, I like my brisket super trimmed.

This was 9 hrs into the cook. It went for three more hours before it passed the poke test (no I don't use a meat thermometer), then wrapped up good and went into the cooler overnight for 10 more hours. YOU TALK ABOUT GOOD!! Nothing like the flavor of a brisket that comes off of a stick cooker!

Whipped up my famous juevos rancheros supreme Sunday morning, always a hit!

Then for supper Sunday night I fired up the grill and threw on some quail, shrimp, & squash with a side of rice pilaf.

Good stuff.

looking very good! how was the smoke ring on the brisket?

I shoulda took more pictures, it had a nice smoke ring.

now im hungry

yummmmm

Never have trimmed a brisket before smoking but it does look great...was it moist sir ??

rick

Yes sir, was very moist. I like to trim the fat down to about 1/4", still moist and you put more smoke into the meat that way.

Wow!!! All that looks Great! Isn't it nice grilling in this type of weather! Makes everything taste so much better . Nice job!

Yes ma'am, and thank you. I love this time of year & I can't wait until we get a good cold front and blow all of these stinkin' mosquitoes out of here. I need to get out there and stab some flounder soon!